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<< Previous   of   Next >> Associated Press  (click to enlarge) A whole pork loin can be less than half the cost of center cut loin roast. This Cuban-style brined pork roast leaves everyone happy at dinner with plenty left over for sandwiches later in the week.   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Wednesday, July 23, 2008 Cook, and save, big with pork roast By Jim Romanoff Associated Press One of the best ways to stretch a tight food budget is to think big. Buying in bulk, especially when it comes to meat, can save a substantial amount of money. For example, small center-cut pork loin roasts or boneless pork loin chops cost $4 or more a pound. But buying a whole pork loin (usually about 6 to 9 pounds of meat) can cost as little as $2 a pound. The meat cutters at most markets will gladly cut a whole pork loin into smaller roasts and chops, making it easy to plan several meals. And well wrapped meat can keep well in the freezer up to a year. To wrap meat for the freezer use plastic wrap, foil or freezer paper and try to squeeze out as much air from the package as possible. Home vacuum sealing units work well because the wrapping material usually is high quality and they remove the most air possible. The machines can be pricey, but less expensive hand-held units are increasingly common. This recipe for Cuban-style brined pork loin costs only about $1.30 per serving and is a superb way to cook a larger roast for a meal that will feed a family of four or five with plenty of leftovers. Brining is a technique in which meat is soaked in a salty marinade. The solution is drawn into the meat and not only adds flavor but also assures that you will have tender, juicy results. This works especially well for leaner cuts of meat. Brines can be made by combining 8 cups of water with 1/2 cup of kosher salt (not table salt) and whatever seasonings you like. Brine chops and smaller cuts for no more than 4 to 6 hours and larger roasts for up to 24 hours. In this recipe the brine is inspired by Cuban marinades, combining the sweetness of orange juice concentrate and brown sugar with cumin and oregano. Leftovers can be thinly sliced and made into Cuban sandwiches topped with Swiss cheese, dill pickles and mustard. If you like, butter the outside of the bread and grill it in a sandwich press or panini maker. You also can make an excellent hash by dicing leftover pork and combining it with diced, cooked potatoes, chopped onions and chopped parsley. Brown the mixture in olive oil and serve topped with poached eggs. Start to finish, this recipe takes 1 hour, 30 minutes (plus 12 to 24 hours for brining). CUBAN-STYLE BRINED PORK ROAST 5 cups cold water 1/2 cup kosher salt 1/2 cup brown sugar 12-ounce can frozen orange juice concentrate 1 tablespoon ground cumin 1 tablespoon dried oregano 3 cups ice cubes 4-pound pork loin roast 2 teaspoons olive oil 1/2 teaspoon ground black pepper In a blender, combine the water, salt, brown sugar, orange juice concentrate, cumin and oregano. Blend until smooth, about 30 seconds. Transfer the mixture to a large bowl. Add the ice and stir until the water temperature reads no more than 45 F on an instant-read thermometer. Add the pork roast, then cover and refrigerate for 12 to 24 hours. Preheat the oven to 375 degrees. Remove the pork from the brine and pat dry with a paper towel; discard the brine. Rub the olive oil onto the surface of the meat, then season it with pepper. Roast on a rack in a roasting pan until the internal temperature reads 150 degrees on an instant-read thermometer inserted at the center, about 1 to 11/4 hours. Remove the roast from the oven, cover loosely with foil, and let stand for 10 minutes before slicing. Makes 10 servings.

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